Bresaola With Arugula Fennel And Manchego Cheese Recipes
BRESAOLA WITH ARUGULA, FENNEL, AND MANCHEGO CHEESE
Categories Beef Cheese Leafy Green No-Cook Buffet Fennel Arugula Spring Bon Appétit
Yield Makes 18
Number Of Ingredients 6
Steps:
- Whisk olive oil and lemon juice in small bowl to blend; set dressing aside. Place 1 bresaola slice on work surface with 1 long side parallel to edge. Place 3 arugula leaves at 1 short end so that leaves extend past 1 long side. Top with layer of sliced fennel, then 2 cheese strips. Sprinkle with pepper. Drizzle with 1/2 teaspoon dressing. Starting at filled end, roll up bresaola, enclosing filling. Arrange, seam side down, on platter. Repeat with remaining ingredients to form 18 rolls total. (Can be made 4 hours ahead. Cover with plastic wrap; chill. Before serving, let stand 30 minutes at room temperature.)
- *Available at Italian markets and some specialty foods stores.
BRESAOLA WITH ARUGULA FENNEL AND MANCHEGO CHEESE RECIPE
Fool proof Thai Red Curry Chicken. Served with steamed rice.
Number Of Ingredients 1
Steps:
- Whisk olive oil and lemon juice in small bowl to blend
- set dressing aside. Place 1 bresaola slice on work surface with 1 long side parallel to edge. Place 3 arugula leaves at 1 short end so that leaves extend past 1 long side. Top with layer of sliced fennel, then 2 cheese strips. Sprinkle with pepper. Drizzle with 1/2 teaspoon dressing. Starting at filled end, roll up bresaola, enclosing filling. Arrange, seam side down, on platter. Repeat with remaining ingredients to form 18 rolls total. (Can be made 4 hours ahead. Cover with plastic wrap
- chill. Before serving, let stand 30 minutes at room temperature.) *Available at Italian markets and some specialty foods stores.
Nutrition Facts : Calories 500
BRESAOLA, GOAT CHEESE, ARUGULA AND TRUFFLE OIL ON FOCACCIA
Provided by Eric Asimov
Categories for one, lunch, quick
Time 5m
Yield 1 sandwich
Number Of Ingredients 5
Steps:
- Spread half focaccia with goat cheese. Top with bresaola, arugula and truffle oil. Cover with the other half. Serve immediately.
FETTUCCINE WITH FENNEL AND ARUGULA
Provided by Florence Fabricant
Categories dinner, pastas, main course
Time 50m
Yield 3 to 4 servings
Number Of Ingredients 9
Steps:
- Rinse and drain the arugula. Tear the leaves from the stems and discard the stems. Set leaves aside.
- Cut the tops off the fennel bulb. Mince two tablespoons of the feathery green part, discard the stems and cut the bulb into very thin slices. Set aside.
- Heat the oil in a large skillet. Add the scallions and saute until just tender. Stir in the garlic. Add the sliced fennel bulb and continue to saute until the fennel is tender. Add the tomato and cook for about 10 minutes. Season to taste with salt and pepper. Remove from heat.
- Bring a large pot of salted water to a boil. Add the fettuccine, stir once or twice and cook two to three minutes after the water returns to a boil. Drain the fettuccine.
- Reheat the sauce. Toss with the fettuccine in a warm serving bowl and sprinkle with the minced fennel top. Serve with Parmesan cheese on the side.
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